Kentucky Potato Salad

Because the dressing in this potato salad is not mayonnaise- based, I find it just tastes lighter and cooler on a hot summer evening, even with all the bacon (which is, of course, optional), egg and rich blue cheese. It holds very well in the fridge for a few days, although the oil and vinegar dressing will fade the bright green color of the beans after a day. Let it come to room temperature before serving so the flavor of the dressing can intensify.
By / Photography By E. S. Bruhmann | July 01, 2010


  1. Whisk oil, vinegar, shallots, 1 tablespoon parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
  2. Cook potatoes in large pot of boiling salted water about 5 minutes. Add green beans to pot, cook 3 to 4 more minutes, until potatoes are tender. Drain.
  3. Pour dressing over warm potatoes and beans; toss to combine. Season to taste with salt and pepper. (Can be made one day ahead. Cover and refrigerate.)
  4. Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Arrange lettuce around edge of platter; mound potato salad in center. Sprinkle with bacon, blue cheese, egg and remaining parsley and chives.
  5. You can also garnish this salad with cherry or chopped tomatoes for even more color.

Makes 12 servings


  • ½ cup olive oil
  • ¼ cup apple cider vinegar
  • ¼ cup minced shallots
  • 3 tablespoons chopped fresh parsley, divided
  • ¼ cup plus 1 tablespoon fresh chopped fresh chives
  • 1 tablespoon coarse-grained Dijon mustard
  • 2 teaspoon honey
  • 2 teaspoon grated lemon peel
  • Salt and pepper
  • 3 pounds potatoes, skin left on, cut into 1-inch chunks
  • 1 pound green beans, trimmed and snapped into 1-inch lengths
  • ½ pound bacon slices
  • Romaine lettuce leaves
  • ½ cup crumbled blue cheese (about 2 to 3 ounces)
  • 2 hard-boiled eggs, grated or chopped
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